Wednesday, May 28, 2014

Prosciutto and Roasted Asparagus Flatbreads/Pizza with Bleu Cheese


I love coming up with new things to eat based on produce and other ingredients I have on hand. After a catered event at work, I found myself with leftovers of shrimp wrapped with prosciutto. I deconstructed them and made Cajun Shrimp Pasta and then came up with this treatment for the prosciutto and the asparagus and bleu cheese I had in the fridge.

I used some Naan that was in my freezer to make these mini pizzas or flatbreads, but a regular 12-14" pizza crust would work equally well. These flavors are incredible together! These would also be fantastic on the grill, which is a great option since it seems that SUMMER IS FINALLY HERE!

Place the asparagus and mushrooms on a large baking sheet and drizzle with garlicky olive oil. Roast for 15 minutes.



Prepare your crust by rolling it out to a 12-14" circle or rectangle. If you're using flatbreads, just throw them on a baking sheet or pizza stone. Brush with additional garlicky oil. (I have some that's already prepared but the recipe below tells you how to make your own.)


Sprinkle the mozzarella over the crust/flatbreads, then top with the prosciutto.


Add the asparagus and mushroom mixture,


then sprinkle with bleu cheese.


Bake for 10-15 minutes until the top is bubble and crust/flatbread is golden.


This is SO delicious. I cannot overstate its deliciousness!


One year ago: Almond Grape Tea Cake
Two years ago: Blueberry Chicken Salad
Three years ago: Raspberry Chocolate Oat Bars
Four years ago: Coconut Macadamia Triangles
Five years ago: Garlic Mashed New Potatoes

Get more inspiration at Cast Party, What's Cooking, What's Cooking 2, Yuck Stops Here, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy.

Prosciutto and Roasted Asparagus Flatbreads/Pizza with Bleu Cheese

1 pound pizza dough, or 2-3 flatbreads
1/2 pound asparagus, trimmed and cut into 1-inch lengths
4 oz. mushrooms, quartered
3-4 tsp. olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese
3 oz. prosciutto
1/4 cup bleu cheese

Combine the olive oil and garlic in a small dish. Roll out pizza dough to a 12-14" circle or rectangle and brush with about 1/3 of the garlic-infused oil.

Place the asparagus and mushrooms on a large baking sheet and drizzle with the remaining oil. Roast at 425 for 15 minutes.

Sprinkle the mozzarella over the crust/flatbreads, then top with the prosciutto. Add the asparagus and mushroom mixture, then sprinkle with bleu cheese.

Increase the oven to 450 and bake for 10-15 minutes until the top is bubble and crust/flatbread is golden.





Monday, May 26, 2014

Coffeecake Muffins


Oh, muffins. How I love thee. And these are spectacular with their streusel BOTH in the middle AND on top. Breakfast, or coffee break, or afternoon snack, is a real treat with these babies.


Prepare the streusel topping by combining all ingredients in a food processor,


and pulse several times until the butter and dry ingredients are well incorporated. (If you don't have one, just throw the ingredients in a bowl and use your hands or two forks to get the same result!)

Now, in a large mixing bowl, combine the butter, sugar and oil


and beat on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and then gradually beat in the flour, baking powder, baking soda and salt, yogurt


and vanilla


just until combined.

Line a muffin tin with papers, or grease the muffin cups, then layer the batter and streusel - first the batter, then some streusel,


the remaining batter, and then the remaining streusel.


Bake muffins for about 20-25 minutes, or until a toothpick inserted comes out clean.

Remove muffins from oven and let cool in tin for 5 minutes before transferring to a wire rack.


One year ago: Cajun Shrimp Pizza
Two years ago: Banana Bread Pancakes
Three years ago: Lemon Ricotta Blackberry Muffins
Four years ago: Almond Pear Coffeecake
Five years ago: Fruited Pork and Veggie Kabobs

Find more great ideas at Totally Talented Tuesday, Create Link Inspire, Clever Chicks, Share Your Stuff, Tasty Tuesday, Mouthwatering Monday, Inspiration Monday, Try a New Recipe, Melt in Your Mouth, Recipe Sharing.

Coffeecake Muffins

Streusel:
1/2 cup flour
1/2 cup brown sugar
3 Tbsp. cold butter, cut into pieces
1 tsp. ground cinnamon

Muffins:
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 Tbsp. butter, softened
1/3 cup vegetable oil
1 cup sugar
2 eggs
1 container (6 oz.) plain or vanilla yogurt
2 tsp. vanilla

Prepare the streusel topping by combining all ingredients in a small bowl or a food processor, and use a fork to cut the butter evenly into the dry ingredients until well incorporated. (If using a food processor, pulse several times to get the same result.) Set aside.

In a large mixing bowl, beat the butter, oil and sugar on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and then gradually beat in the flour, baking powder, baking soda and salt, yogurt and vanilla just until combined.

Layer the batter and streusel in a greased or paper-lined muffin tin by spooning a portion of the batter, then a sprinkle of streusel, topped by another portion of batter and a final sprinkle of streusel on top.

Bake muffins at 350 for about 20-25 minutes, or until a toothpick inserted comes out clean.

Remove muffins from oven and let cool in tin for 5 minutes before transferring to a wire rack.

Recipe Source: Adapted from Just a Taste

Wednesday, May 21, 2014

Spanish Rice


I think it's tricky to come with good side dishes for Mexican fare - salad and chips and salsa are always my go-to. Now I have another option: this delicious Spanish rice. I amped up a "standard" recipe to include corn and black beans for additional color, flavor and texture. The result is a great accompaniment to carnitas, enchiladas, tacos, taquitos, you name it.

Start by chopping the onion and garlic.


Then heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 to 4 minutes. Reduce heat to low and add the rice.


Stir constantly, while cooking over low heat for 3 minutes. Add tomatoes. (I puree mine first cause I don't like chunks!)


Stir to combine and let cook for 2 minutes. Finally, add 2 cups of broth,


salt and cumin and stir together.

Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes or until rice is done, adding more broth and/or water if necessary.

Drain and rinse beans and corn; add to pan


and heat just until warmed through. Sprinkle cilantro over the top. Makes 8-10 servings.


One year ago: Blueberry Oatmeal Bread
Two years ago: Bananas Foster Souffle
Three years ago: Banana Split Crepes
Four years ago: Easy Crab Cakes
Five years ago: Cashew Chicken

Find more inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Full Plate Thursday, Pennywise Platter, Showcase Your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy, Yuck Stops Here.

Spanish Rice

2 Tbsp. olive oil
1/2 large onion, chopped
2 cups long grain rice
3 cloves garlic, minced
1 - 10 oz. can diced tomatoes and green chiles (Rotel)
2-3 cups chicken broth
1 can corn
1 can black beans
1 tsp. cumin
1 teaspoon salt
1/4 cup fresh cilantro, chopped (or 1 Tbsp. dried)

Heat oil in a large skillet over medium heat. Add onion and garlic and cook for 3 to 4 minutes. Reduce heat to low and add rice. Stir constantly, while cooking over low heat for 3 minutes. Add tomatoes. Stir to combine and let cook for 2 minutes. Finally, add 2 cups of broth, salt and cumin and stir together.

Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes or until rice is done, adding more broth and/or water if necessary. Drain and rinse beans and corn; add to pan and heat just until warmed through. Sprinkle cilantro over the top. Makes 8-10 servings.

Recipe Source: Significantly adapted from The Pioneer Woman

Monday, May 19, 2014

Tilapia with Creamy Lemon Dill Sauce


It's finally spring, and that means that I typically feel like eating lighter. Fish is perfect for that, but I was in desperate need of some new ways to fix tilapia, my go-to choice for a super fast weeknight meal. I was so excited when I found this recipe on Desiree's blog.

I was assigned to SteakNPotatoesKindaGurl for this month's Secret Recipe Club, and there was lots to choose from - but I kept coming back to this tilapia. And it did not disappoint. This took 10 minutes flat to make - just enough time to steam some broccoli for a great accompaniment. Faster than a frozen pizza, and way better, both nutritionally and taste-wise, I hope you try this great recipe soon!

Start by rinsing the fish and then patting it dry. Season both sides with salt, pepper, and garlic powder,


then place fish in a lightly greased baking dish and bake for 9-13 minutes, or until the fish flakes easily with a fork.

While the fish is baking, place the cream cheese, lemon juice and dill


in a small bowl. Heat in the microwave on 50% power for about 30 seconds and then whisk until smooth. Let sit for 5 minutes.


Serve over fish.



One year ago: Toffee Cheesecake Brownies
Two years ago: Strawberry Cream Danish
Three years ago: Berry Mandarin Tossed Salad
Four years ago: Sweet Potato "Fries"
Five years ago: Sesame Asparagus

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Talented, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Share Your Stuff, Tasty Tuesday, Tickle my Tastebuds.

Baked Tilapia with Creamy Lemon Dill Sauce

2 - 6 oz. tilapia filets
salt, pepper, and garlic powder, to taste
2 Tbsp. cream cheese (low fat is ok)
1 Tbsp. lemon juice
1 tsp. dried dill weed

Rinse the fish and pat dry. Season both sides with salt, pepper, and garlic powder. Place fish in a lightly greased baking dish and bake at 425 for 9-13 minutes, or until the fish flakes easily with a fork. (Baking time will depend on the thickness of your fish filets.)

While the fish is baking, place the cream cheese, lemon juice and dill in a small bowl. Heat in the microwave on 50% power for about 30 seconds and then whisk until smooth. Let sit for 5 minutes. Serve over fish. Makes 2 servings.






Thursday, May 15, 2014

Strawberry Lemon Lime Bars


Spring and summer are perfect times for lemon and lime flavors. I especially love them in spring, when we can finally lighten up a little... so I was thrilled to find out that this month's Improv Challenge was lemon and lime! These bars kick it up a notch with strawberries too - and a delightful shortbread crust that's studded with oats. The (finally!) warmer weather is a perfect time to enjoy a refreshing treat like this!

Start by placing the flour, oats,


powdered sugar and salt in the bowl of a food processor and pulse to combine. Add the chilled butter


and pulse until the mixture resembles coarse crumbs. Add the yogurt


and pulse until combined.

Place the crust into a foil-lined 9x13 pan and firmly press into the bottom, making as level as possible.


Bake the shortbread crust for about 25 minutes, until light brown on the edges and firm to the touch.

Place the sliced strawberries in a small bowl and sprinkle with the 1 tablespoon sugar.


Remove the crust from the oven and scatter the strawberries evenly over the top.


In a medium bowl whisk together the eggs, sugar,


flour, lemon and lime zests


and lemon and lime juices.


Pour the lemon lime mixture over the strawberries.


Lower the oven temperature to 325F and bake for about 20-25 minutes or until the top of the bars is firm. Remove from the oven to a metal rack;


cool before cutting into squares and sifting powdered sugar over the top before serving.


One year ago: Blackberry Rhubarb Bread
Two years ago: Strawberry Oat Muffins
Three years ago: Gingered Strawberry Rhubarb Crisp
Four years ago: Sweet Potato "Fries"
Five years ago: Apple Slaw

Get more great stuff at Full Plate, Showcase Your Talent, Foodie Friday, Foodie Friday #2, Friday Frenzy.

Strawberry Lemon Lime Bars

Crust:
1 1/2 cups flour
1/2 cup oats
1/2 cup powdered sugar
1/2 tsp. salt
1/4 cup vanilla yogurt
1/2 cup cold butter, cut into bits

Filling:
1 1/2 cups sliced strawberries
1 Tbsp. sugar
4 eggs
1 cup sugar
3 Tbsp. flour
Zest of small lemon
Zest of lime
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
powdered sugar for sifting over the bars

Place the flour, oats, powdered sugar and salt in the bowl of a food processor and pulse to combine. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the yogurt and pulse until combined.

Place the crust into a foil-lined 9x13 pan that has been sprayed with nonstick spray. Firmly press into the bottom, making as level as possible. Bake the shortbread crust at 350 for about 25 minutes, until light brown on the edges and firm to the touch.

Place the sliced strawberries in a small bowl and sprinkle with the 1 tablespoon sugar. Remove the crust from the oven and scatter the strawberries evenly over the top.

In a medium bowl whisk together the eggs, sugar, flour, lemon and lime zests and lemon and lime juices. Pour the lemon lime mixture over the strawberries.

Lower the oven temperature to 325F and bake for about 20-25 minutes or until the top of the bars is firm. Remove from the oven to a metal rack; cool before cutting into squares and sifting powdered sugar over the top before serving.

Recipe Source
: Adapted from Patty's Food





Monday, May 12, 2014

Oatmeal Coconut Chocolate Chip Cookies


I hesitate to admit this, but chocolate chip cookies, I can take 'em or leave 'em. However, throw in a few other ingredients, and I am a cookie monster. That's how it is with these cookies - the addition of oatmeal and coconut really puts these babies over the top. I had to give most of them away to ensure I could still fit into my clothes. They are THAT good.

As with "regular" chocolate chip cookies, these come together in just a few steps. You probably have all the ingredients on hand - enjoy these, but don't say I didn't warn you about how good they are!

Place oatmeal, flour, baking soda and salt in a food processor or blender


and blend about 30 seconds until coarse.

Now, in a large bowl, beat the butter and shortening for 30 seconds. Add the brown sugar, eggs, and vanilla


and beat well. Next, add the flour/oatmeal mixture


and mix until combined. Using a large wooden spoon, stir in the coconut


and chocolate chips.


Scoop the cookie dough onto a silpat or parchment paper-lined cookie sheet.


Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.


These cookies also freeze very well. (Which doesn't help me, I am a huge fan of cookies right out of the freezer...)


One year ago: Spanakopita Bites
Two years ago: BBQ Shrimp Flatbreads
Three years ago: Strawberry Banana Muffins
Four years ago: Molten Chocolate Cakes
Five years ago: Raisin Bran Muffins

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented Tuesday, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Share Your Stuff, Tasty Tuesday, Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2.

Oatmeal Coconut Chocolate Chip Cookies

1 cup oatmeal (not quick)
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 cup shortening
1/2 cup butter, softened
1 3/4 cup brown sugar
2 eggs
1 Tbsp. vanilla
1 cup coconut
1 cup chocolate chips

Place oatmeal, flour, baking soda and salt in a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter and shortening for 30 seconds. Add the brown sugar, eggs, and vanilla and beat well. Next, add the flour/oatmeal mixture and mix until combined. Using a large wooden spoon, stir in the coconut and chocolate chips.

Scoop the cookie dough onto a silpat or parchment paper-lined cookie sheet. Bake at 350 for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 3 1/2 dozen cookies.

Recipe Source: Adapted from Mel's Kitchen Cafe
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